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Golden Crusted Fish and Potato Cakes With Dill Yoghurt

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“These fishcakes are heavenly... for me they outweigh a good feed of steak any day. My husband came up with this recipe as I strived to make even a half decent fishcake. I LOVE THEM!! They are lovely and golden, and you don't have to use expensive fish either (we use the basic white fish here in New Zealand - Hoki, and they are just perfect). We hope you enjoy them as much as we do :o)”
12 Fishcakes

Ingredients Nutrition

  • Fish Cakes
  • 500 g white fish (nothing with too strong flavour, can be pretty basic fish)
  • 6 medium potatoes
  • approximately 1 1/2 cups instant mash dried potato flakes (or)
  • additional 1 cup potato flakes
  • 29.58-44.37 ml parsley
  • 4.92-9.85 ml salt (to taste)
  • 2.46 ml white pepper
  • light vegetable oil, to fry
  • Dill Yoghurt
  • 200 ml plain yogurt
  • 59.16 ml dill (Fresh or Herb Paste in the tube)


  1. De-bone fish and dice into small cubes (about the size of your little finger tip).
  2. Coarsely grate 4 potatoes and Finely grate 2 potatoes.Gently squeeze some of the excess juice from the grated potatoes (however, don't go overboard).
  3. Combine fish and potato with parsley, salt and pepper.
  4. Add instant mash/potato flakes to bind the mixture together (you may need slightly more or less, depending on the amount of moisture left in your potatoes).
  5. Roll fish cakes by hand, coating them in a mixture of potato flakes and salt.
  6. Place oil in a frying pan (skillet), on medium heat (enough oil to fry, but not too much, as they can absorb quite a bit of oil).
  7. Once up to temperature fry fishcakes for approximately 7 minutes a side, or until golden brown and warm throughout. (You may need to adjust the temperature from time to time to ensure they do not burn).
  8. When finished, place on paper towels to absorb excess oil.
  9. For the dill yoghurt, simply combine dill and yoghurt, and dollop onto your fish cakes.
  10. Serve with rocket (arugula)/salad and your favourite dressing.

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